Wednesday, December 22, 2010

MEATMEATMEAT

I was almost late for an event at the New York City Wine and Food Festival because mere seconds before leaving, Marc informed me that the denim jacket I had on made me look like Heath Ledger in Brokeback Mountain. However even with the last minute wardrobe change we showed up on time to the DeBragga and Spitler Meatpacking Facility courtyard, where some of NYC's most ballin' chefs were preparing dishes crafted with meats from some of the most gangster producers in the country.



Typically if presented with a situation in which I have unlimited access to free cocktails, wine, meat and live music, the end of the night would find me packed to the brim with beef, dangling from the rafters like a crazed, cannibalistic bird of prey. But this was a classy affair, and luckily I managed to hold it together.

Here are some photographic highlights of the evening:


The author (pictured right) with certified lifeguard / high school art teacher, Marc Calello.


Grilled Wagyu, Hazelnut Potato Croquette, Black Trumpet Mushroom, Jerusalem Artichoke, Green Peppercorn Jus. Game over.


Grilled Leg of Lamb, Sicilian Cous Cous, Ricotta and Olive Salad


Skirt Steak, Pickled Jalapeno and Green Tomato Chimichurri (hate that word), Jalapeno Mashed Potatoes


Roasted duck. Ain't gonna front like I remember what else was in this one. But mad good nonetheless.


Aesthetically pleasing, artfully composed photograph of one of the 8 million wines I tasted adjacent to a plate of Boudin Blanc (white pork sausage), Kimchi and Mustard Emulsion


Straight chillin' with Tommy

2 comments:

  1. The skirt stake dish looks/sounds positively mouthwatering

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